Rabbit recipe :

Rabbit and Leek Pie

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Apparently, this week is British Pie Week . I don’t usually pay much attention to this kind of thing but, stuck for something to eat tonight, it was a welcome suggestion. I had it all worked out and had researched my recipe idea[...]

Rabbit Brabant Style- a Dutch disaster...

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Today I had a realisation- when it comes to Dutch cooking, my mother might be right. She maintains that the majority of Dutch food that she has experienced in her time is grey. Her comments are not to be discounted, after all she has been married[...]

Braised Rabbit with wine and herbs

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An article from  Good  is all about the way rabbit is the new chicken, and talks about how rabbits are easier to breed, raise and tasty to eat. Rabbits are often pets so some people may cringe at the thought of eating them, but they are[...]

Slow Cooked Rabbit With Douglas Fir

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D ouglas Fir makes a wonderful herb that adds a truly unique flavour to many dishes, as this Slow Cooked Rabbit With Douglas Fir recipe goes to show. My guests that evening purred with delight after each mouthful. Although there are[...]

Chicken in Cider - the "nearly rabbit".

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I really wanted to find a rabbit from the butcher, this week.   Unfortunately, neither of our local butchers had rabbits (Spring Fields only stocked rabbits from China ? what?s with that?) so I was left pondering on chicken versus[...]

Lapin à la Crème de Moutarde (Rabbit With Mustard Cream Sauce)

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The photo to the left is the completed, and braised, Lapin à la Crème de Moutarde . Please understand that there are as as many variations to this classic dish as there are people who make it. Therefore, if you come up with something[...]

The art of Italian cooking: pasta salad with truffle and rabbit

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Hi, this is the sixty first post about the art of cooking Italian pasta. This evening Carlo and I have a friend of ours at dinner, very expert in cooking. So we created and made a new and original  pasta salad with interesting ingredients.[...]

Julie's Got Game!

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My father, grandfather and Uncle all went hunting together when I was growing up so we ate quite a variety of game meats. I was fine with eating the rabbit...that is until I saw the cute little furry thing blood stained being carried in the[...]

Dinner With Wes Malvini

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Last night we had a delightful dinner with Wes Malvini, among other things, now working for Idaho's Bounty . Wes has been marketing director for Holesinsky Winery and Davis Creek Winery (both wineries in Idaho), film maker, writer,[...]

PIEDMONTESE RABBIT

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?INGREDIENTS FOR 4 PEOPLE N 1 RABBIT 8 ANCHOVIES 12 LITRE milk OLIVE OIL  Make a wrought with garlic, onion and anchovy than brown them finely in olive oil with slow flame.Add the rabbit cut to pieces and do so brown finely. Add the milk[...]